Preheat oven to 350 degrees F.
Grease baking pan (I prefer a 6-inch springform pan for this) and line with parchment paper.
Add vinegar to plant milk and set aside.
In a large bowl, add all dry ingredients, except for cocoa powder.
In a small pot, over medium-low heat, add espresso, oil, banana, cocoa powder, vanilla, bourbon, and plant milk+vinegar. Stir until cocoa powder is dissolved.
Add chocolate mixture to dry ingredients and stir with whisk until all flour is incorporated.
Pour batter into baking pan and place in oven until toothpick comes out clean (~28-30 mins).
In a bind for time? Pour into muffin pan and make mini cakes! Cuts baking time by 10 minutes!
Frost with a little vegan whipped cream mixed with melted chocolate (after it’s cooled) and top with berries!